Beef with Salsa d'Erbes Sauce

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Preparation time: 10
Cooking time: 10

Serves: 2


2 x 200g beef fillets
Olive oil, to rub
Spinach, blanched, to serve
For the salsa d’erbes
150g flat-leaf Parsley
50g wild Rocket
50g Mint
25g picked marjoram
50g Basil
2 anchovy fillets, crushed to a paste
50g capers, finely chopped
1/2 clove Garlic, finely chopped
75g ciabatta bread, crusts removed, soaked in water
1 tsp Dijon Mustard
1 tsp red wine vinegar
50ml Olive oil


1. Heat a griddle pan until smoking hot. Meanwhile season the steaks with salt and pepper and rub with olive oil. Cook on the griddle for 3 minutes on each side, or until cooked to your liking. Leave to rest while you make the salsa d'erbe.

2. For the salsa d'erbe: chop all herbs together and mix with the anchovies, capers and garlic and bread. Add the dijon mustard, red wine vinegar and olive oil. Taste for seasoning.

3. Serve the steaks with the salsa d'erbe and blanched spinach. Drizzle with olive oil.

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